This is how to experience the essence of pure Korean funk: First, take mackerel, queen of the powerful, oily fishes. Then add special kimchi, long-fermented for extra pungency, and some heavily ...

Mackerel is an oily and dense fish and is often cooked salty and spicy. Fillet the fish on one side and leave the bone attached on the other side of the fillet before you cut them into chunks. The ...

Glistening like a fishy tiger with that pattern on its back, the mackerel is a gorgeous specimen! Mackerel is an oily fish, a rich source of omega-3, fatty acids and down right delicious. As the flesh ...

Place mackerel, skin side up, in colander set in sink. Pour boiling water over top to remove fishy odour and clean skin. In large skillet with lid, place mackerel, radishes, ginger, sake and water.

Ten Toronto chefs are preparing ocean-friendly chowders to compete in the upcoming Ocean Wise Chowder Chowdown. The Vancouver Aquarium event runs Nov. 2 from 6 p.m. to 9 p.m. at the Fairmont Royal ...